Sheet Pan Squash Tacos
Ingredients
- 2 cups 270 g diced and peeled butternut squash
- 2 cups 160 g chopped baby bella mushrooms
- 1 can 15 ounces, or 425 g black beans, drained and rinsed
- 1 cup 160 g chopped yellow onion
- 1 tablespoon 15 ml sunflower oil
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon salt or more to taste
- ¼ teaspoon dried oregano
- ¼ teaspoon paprika
- Pinch of cayenne pepper
- 2 cups 295 g chopped tomatillos, with husks removed
For servings:
- corn tortillas
- shredded cabbage
- jalapeño thinly sliced
- lime wedges
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a
- silicone mat.
- Place the butternut squash, mushrooms, black beans, and yellow onions in a mixing bowl. Drizzle with
- oil and toss to coat, then add the chili powder, cumin, salt, oregano, paprika, and cayenne pepper, and
- toss again. Spread the mixture out on the baking sheet, leaving some space for the tomatillos.
- Place the tomatillos on the remainder of the baking sheet, then place in the oven for 15 to 20 minutes,
- or until the squash is fork tender. Sprinkle with more salt to taste, if desired.
- Warm the tortillas in either the microwave or on a hot pan until soft and pliable.
- Fill each one with some
- butternut– black bean mixture, then top with tomatillos, shredded cabbage, and jalapeño slices.
- Serve
- warm, accompanied by lime wedges and ENJOY!
Notes
Note: Be sure that the squash is diced--not chopped. It is essential to making this recipe quick. The larger
the dice on the squash, the longer it will take to roast!
the dice on the squash, the longer it will take to roast!
